I made this recipe this morning. Cooked the quinoa in my mini rice cooker with almond milk.
Then when that was cooked, I transferred to a big bowl and added the other ingredients while the quinoa was still warm....
Tasted it after adding just 2 T of agave and it was plenty sweet. It makes 4 very generous portions
when you consider the addition of the fruit and nuts.
The way this recipe is written, the quinoa is 4 servings when cooked but the fruit and nuts
portions given here would really be one serving....so I made adjustments given I was going to refrigerate and save for myself to eat during the week for breakfast or a side dish.
I used dried cherries and blueberries (which in all reality, I could have eliminated the agave completely). I probably mixed in about3/4 to a cup of mixed compliant nuts/seeds.....which gave me this humongous volume of food. It's why I think it's 4 very generous servings...which
is a good thing,
Kind of think with dried fruit it might be a nice dish for Thanksgiving...Next time,
I might try dried apricots, prunes, dates or currants. I used toasted chopped walnuts, almonds,
pecans and pumpkin seeds. Toasting the nuts made it taste really good.
I used 1 tsp of cinnamon, a little ginger, allspice and nutmeg...small pinches of each....and from my salt grinder -- about 10 turns just to balance the flavor of sweet to salty.
My dish was done in less than 30 minutes using the rice cooker. I don't have a small enough
crock pot to try cooking it that way....but maybe if it's doubled....could feed a huge crowd.